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I agree. All of mine are in a shed and I've found that keeping them out of the wind, rain, snow, high humidity and direct sun in the summer makes them very fuel efficient. Here's a picture of my pride and joy.

Sounds like you nailed it Matty, nice job. Now, the secret is to not tell them know how easy the WSM makes it, let em think you slaved over the smoker for the entire time!

I'm curious when you say "My new thermapen helped me nail the done-ness." I've never used temperature as a guide for ribs, and really haven't heard of anyone else that does. What temp did you take them to?

Thanks Dave.Honestly I can't really tell any difference between a full load and one or two. The ones on the bottom rack have a bit different outside texture from the drippings from above, but that's about the only difference I can see. I have a theory, and we all know how valuable that is, that...

Hey Matty. Yes, I used the Minion, always do on long cooks, but I don't use a coffee can, I just throw a handful or two of unlit coals in the chimney starter. I salvage leftover coals from the WSM's after they cool off and keep them to use in the chimney or for short cooks. No water, I quit...

My FIL owns several hundred acres of woods so I have a free supply of oak, hickory and cherry. I cut down a maple tree in my yard and kept most of it, and my neighbor has pecan trees that separate our back yards, I got a lot from him when he lost one in a storm. Got a bunch of apple from a...

Second on the pork loin, they're usually on sale somewhere and are very good with a good coating of rub and a bot of smoke. Throw on a couple fatties and you're good to go!

With a full charcoal ring and a Minion start I very seldom ever have to add coals, they generally last long enough for 14-16 hours without adding more. The few times I've had to I just open the door and toss in unlit coals. You can always add handles to the WSM and lift the whole assembly off...

That is exactly why I don't put anything on the skin. I like to do whole chickens, pull the meat and mix the white and dark together, then add just a little bit of rub. The skin gets tossed.

I generally use one type at a time, I've mixed in the past and really don't think it's better than the single wood.

If the smoke flavor was too strong then cut back on the wood next time, poultry doesn't need a whole lot of smoke. Also try it without water, just use a foiled empty water pan, that may help get to higher temps.

I don't think many members "layer" the spices individually, in fact, I'm not sure I've ever read of anyone doing that. Most just mix everything together and then put it on the meat.

I have three ET7's, they all work fine for me. I did ruin a set of probes years ago by soaking them in water to clean them. Obviously, that was my fault and not Mavericks.

I can't say that I've ever really trimmed a Butt, other than the occasional stray hunk of fat that doesn't look real appealing. Most of them I just rinse, apply some rub and then cook em.

It's a good idea to check them occasionally.

After it's been shut down a couple days I shake the charcoal ring, which is wired to the grate, so that the small stuff falls through and whatever is left I dump into a container to use later. The leftover coal works great in the chimney and for short cooks.

Check them both in boiling water, it's possible that one is not accurate.

I think you'll find that if you eliminate mopping and also start cooking without water things are a whole lot simpler. I never mop anything because I prefer the flavor of the rub I use so all mopping does is booger that up, and the WSM's cook great with an empty foiled water pan, which is very...

I have done ribs twice without the pan, and will probably never cook ribs again with a pan. I've also cooked chicken several times without the pan. I've never tried a butt or brisket without a pan, but I cooked them several times on a UDS without any kind of pan and it worked fine. I'm...

That right there is a winning combo!